°Want a treat for your toddler you can feel good about giving them? These 4 ingredient cookies will have them fooled into thinking they are eating a sugary cookie (but they’re not!), and you can enjoy your Oreo in peace 🙂
It seems like no matter what I am eating, my toddler HAS to have a bite – and 99% of the time he doesn’t even know what it is! Am I alone in this?! Awhile back I decided he needed to have something that he considered a treat but was also healthy because I was feeling a little bit of mom guilt for letting him have a bite of my chocolate chip cookie every time I had one (in my defense, I’m pregnant so yes, I do have a cookie (or four) every day!). He loves these and has no idea that they are in the “healthy” world because let’s be honest, he doesn’t understand what healthy is except that he doesn’t like most veggies because they are green (we’re working on it).
The four ingredients in these are all pantry staples – oatmeal, peanut butter, honey, and a banana. Plus you have another recipe in your pocket for using up those browning bananas on your counter – this recipe is perfect because it only needs one banana which it seems is about all I can ever get to make it to the baking stage without getting eaten. Not complaining, just saying that my kid likes bananas so I get a little bit less banana bread making these days.
I hope you enjoy these quick and easy snacks for your kids or you! Please feel free to add any other goodies you like to them – chocolate chips, chia, flax seeds, M & M’s, etc. ♥
Four Ingredient Banana Peanut Butter Oatmeal Toddler Cookies (Egg Free, Dairy Free, Added Sugar Free)
Quick, easy, and healthy cookie alternative for you kids or you! Throw in some chocolate chips and they will really think they hit the jackpot!
Preheat oven to 350 degrees. Spray a cookie sheet lightly with cooking spray.
In a medium sized bowl, mash the banana until smooth.
Stir in the oatmeal, peanut butter, and honey. Mix well.
Spoon cookies the size of a Tbsp onto the cookie sheet. You can flatten them if you want them to look more like cookies - they won't change shape much at all while baking.
Bake for 12 minutes. Let cool and enjoy!
You can add any of the above mentioned mix-ins to your cookies to change it up. I occasionally add 1 Tbsp of chocolate chips for more sweetness but they are just as good without.
Store in an airtight container for up to 1 week on the counter or in the refrigerator. These would freeze very well too.
Sorry for the week long hiatus! I really have no wonderful reason behind it besides being on the job search and to be quite honest, not feeling the inspiration bug for recipes last week. Sometimes you just don’t feel it. I did try out a few recipes last week though that weren’t blog worthy, but definitely will be in the future with a little tweaking (coming soon: Mexican fried rice and Thai peanut noodles).
My husband and I made our first trip back to the Midwest this last weekend to celebrate our niece’s second birthday. She had sooo much fun, and it’s awesome to see them get excited about every little thing. She got this My Little Pony – the purple one – and apparently it can fly on the TV show so she went around throwing it up in the air. Haha, it was ridiculously cute. We had a great time, but coming back to Boulder made me realize that Colorado is kind of starting to feel like home as bittersweet as that is.
When we got back to our apartment, I looked at my counter and saw 4 mushy, brown bananas which might gross some people out but to me it screamed “time for something bread-y”! Usually banana bread it my go-to but this time I was feeling something a little different, and I was craving peanut butter. MMMM, you really can’t go wrong with chocolate and peanut butter. Plus you get to pretend these are healthy because they have bananas in them.
Chocolate Chip Peanut Butter Banana Muffins
Moist, delicious breakfast on the go treat
Preheat oven to 325 degrees. Peel and mash the ripened bananas
Mix egg, butter, brown sugar, sugar, and vanilla with the bananas.
Add the baking soda, baking powder, and salt with the flour. Slowly add to banana mixture.
Scoop into muffin pan lined with baking cups. Fill until 3/4 full.
Bake for 25 minutes or until a toothpick comes out clean. Let cool and enjoy!